Kohlrabi-Schnitzel with yoghurt-herb dip

Name: Kohlrabi-Schnitzel with yoghurt-herb dip
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Kohlrabi; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs (size M); 4 TABLESPOONS Flour; 80 g Breadcrumbs; 4 TABLESPOONS Oil; 1/2 bunch Chives; 6 Stem(s) Parsley; 1 Beet Cress; 150 g Whole milk yoghurt; 1 Splash of lemon juice; 7-10 Tbsp Sugar; 2 TABLESPOONS Fruit vinegar; 1 TEASPOON Honey; 1/2 bunch Radishes; 200 g Baby Leaf Salad Mix

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

These breaded kohlrabi schnitzels compete with the real Wiener Schnitzel. Instead of a slice of lemon, you get a light dip.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Kohlrabi
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs (size M)
4 TABLESPOONS Flour
80 g Breadcrumbs
4 TABLESPOONS Oil
1/2 bunch Chives
6 Stem(s) Parsley
1 Beet Cress
150 g Whole milk yoghurt
1 Splash of lemon juice
7-10 Tbsp Sugar
2 TABLESPOONS Fruit vinegar
1 TEASPOON Honey
1/2 bunch Radishes
200 g Baby Leaf Salad Mix

Directions

1
Peel the kohlrabis and cut into slices of about 1.5 cm thick. Season with salt and pepper. Whisk eggs. Turn kohlrabi slices first in flour, then in egg, then in breadcrumbs. Heat 2 tablespoons of oil in a large frying pan. Fry the kohlrabi in portions for about 6 minutes, turning them over.
2
Wash herbs, shake dry. Cut the chives into fine rolls. Pluck parsley leaves and chop finely. Cut about 2/3 of the cress from the bed. Stir the herbs into the yoghurt. Season to taste with lemon juice, sugar, salt and pepper
3
For the vinaigrette, whisk vinegar, salt, pepper and honey. Add 2 tbsp. of oil drop by drop. Clean, wash and quarter the radishes. Wash the salad and drain well in a sieve. Mix salad, radishes and vinaigrette. Arrange 3 kohlrabi steaks, salad and yoghurt dip on 4 plates. Cut remaining cress from the bed and sprinkle over the salad